Eye for a Recipe

This recipe from Bon Appetit tops cooked pasta with a sauce of sausage, garlic, basil, corn, butter and Parmesan. While the pasta cooks, brown the sausage and set aside. Cook garlic, wilt basil and cook corn until tender. Add cooked pasta, butter, pasta cooking water and Parmesan. Return sausage to pot, stir to blend the ingredients, season and serve. Cook’s note: I used hot Italian sausage instead of sweet Italian sausage.

Avoiding Additives and Preservatives

Look for sausages made without additives or preservatives – I used Free From brand. Check the red pepper flakes to make sure they don’t contain colour. Use butter that contains only cream, with no colour added. Genuine Parmesan cheese is additive-free; look for the name of the cheese stamped on the rind.

Brown sausage and set aside

Wilt basil and cook corn until tender

Corn and sausage pasta

Ingredients:

12 oz. (340 g) rigatoni, spaghetti, or any pasta you have on hand

Kosher salt

¼ cup (60 ml) extra-virgin olive oil

1 lb. (454 g) sweet Italian sausage, casings removed

6 garlic cloves, thinly sliced

2 sprigs basil, plus 1 cup (250 ml) leaves for serving

½ tsp. (2.5 ml) Aleppo-style pepper or other mild red pepper flakes

2 cups (500 ml) fresh corn kernels (from about 2 ears)

4 Tbsp. (60 ml) unsalted butter, cut into pieces

2 oz. (56 g) Parmesan, coarsely grated, plus more for serving

Freshly ground black pepper

Preparation:

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 cups (500 ml) pasta cooking liquid.

Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium-high. Add sausage and cook, breaking up with a wooden spoon, until browned and cooked through, 6–8 minutes. Using a slotted spoon, transfer sausage to a plate.

Reduce heat to medium and cook garlic in same pot, stirring occasionally, until light golden around edges, about 2 minutes. Add basil sprigs and Aleppo-style pepper; cook, stirring, until basil is wilted, about 1 minute.

Add corn and ½ cup (125 ml) water to pot and cook, stirring often, until corn is mostly tender, about 3 minutes. Stir in pasta and 1 cup (250 ml) pasta cooking liquid. Then add butter and cook, stirring, until butter is melted and sauce is smooth and creamy.

Add 2 oz. (56 g) Parmesan in several additions, stirring after each addition until sauce is smooth. Return sausage to pot and cook, adding a splash or two more of cooking liquid if needed to loosen sauce, until flavours meld, about 1 minute. Taste and season with salt and pepper.

Divide pasta among shallow bowls; top with basil leaves and more Parmesan. Serves 4.

From Bon Appetit

This recipe from Bon Appetit pairs roast chicken and vegetables with tomatoes and a tangy feta sauce. Toss the chicken, lemons and onions in oil and fresh oregano. Brown the chicken, set aside and cook the onions and lemon slices. Return the chicken to the pan and roast until done. While the chicken cooks, make the feta sauce. Serve the chicken, lemon and onion with sliced tomatoes and the feta sauce.

Avoiding Additives and Preservatives

Look for feta and yogurt without additives and preservatives. I used Tre Stelle feta and Astro Original Balkan-Style yogurt.

Toss the chicken, onions and lemon slices with oil and oregano

Brown the chicken, set aside and then cook the onions and lemon slices

Return chicken to pan and roast until done

Serve chicken with sliced tomatoes and feta sauce

Ingredients:

1 lemon

6 garlic cloves, finely grated

2 tsp. (10 ml) finely chopped oregano, plus leaves for serving

⅓ cup (85 ml) plus 4 Tbsp. (60 ml) extra-virgin olive oil, divided

2½ lb. (1.13 kg) skin-on, bone-in chicken thighs and/or drumsticks

2 medium red onions, cut into 1-inch- (2.54-cm) thick wedges

Kosher salt, freshly ground pepper

1 cup (250 ml) plain whole-milk Greek yogurt

½ cup (125 ml) crumbled feta

2 large heirloom or beefsteak tomatoes, sliced into ½-inch- (1.25-cm) thick rounds and/or wedges

Preparation:

Place a rack in top third of oven; preheat to 450° F (232° C). Cut lemon in half. Thinly slice one half into rounds and remove seeds; set other half aside for sauce.

Whisk garlic, 2 tsp. (10 ml) chopped oregano, and ⅓ cup (85 ml) oil in a large bowl. Pat chicken dry with paper towels and transfer to bowl; add onions and lemon slices. Season with salt and pepper; toss to coat.

Heat 2 Tbsp. (30 ml) oil in a large heavy skillet, preferably cast iron, over medium-high. Cook chicken (leave onion and lemon behind in bowl), skin side down, until deep golden brown and crisp, 5–7 minutes. Transfer to a plate (chicken won’t be cooked through yet).

Cook onions and lemon slices in the same pan, turning occasionally, until onions have taken on some color and lemon slices have shriveled slightly, about 5 minutes.

Arrange chicken in pan, skin side up; transfer pan to oven. Roast until chicken is cooked through and onions are softened but still hold their shape, 16–20 minutes.

Meanwhile, stir yogurt, feta, and remaining 2 Tbsp. (30 ml) oil in a medium bowl to combine. Squeeze in juice from reserved lemon half and add 2 Tbsp. (30 ml) water; mix well. Season feta sauce with salt.

Arrange tomatoes on a platter; season with salt. Using tongs, arrange chicken, onions, and lemon slices on top. Pour any pan juices over and top with oregano leaves. Serve with feta sauce alongside. Serves 4.

From Bon Appetit

This refreshing and nutritious salad from the New York Times combines chickpeas with succulent shrimp. Toss chickpeas, onion, chile and parsley with a citrus-mustard-oil dressing. Cook shrimp with garlic and red pepper flakes, squeeze lime juice over and serve them on top of the chickpea salad. Cook’s note: Canned chickpeas are fine for this, but if you have time, try soaking and cooking dried chickpeas — the flavour and texture are better. One cup of dried chickpeas will yield the same amount as two 15-ounce/443 ml cans.

Avoiding Additives and Preservatives

Use a fresh lemon and lime. I used President’s Choice Old-Fashioned Dijon, which is additive-free. If you are using canned chickpeas, look for a brand without preservatives, such as Blue Menu or Unico. Look for frozen shrimp with only salt added.

Toss chickpeas with dressing, onion, chile and parsley

Top chickpeas with shrimp and serve

Ingredients:

1 medium lemon, zested and juiced

1 lime, zested and halved

1 teaspoon (5 ml) Dijon mustard

5 tablespoons (75 ml) olive oil

Kosher salt and black pepper

2 (15-ounce/443-ml) cans chickpeas, drained and rinsed

½ small red onion, diced (about ¼ cup/60 ml)

1 Fresno chile or jalapeño, cut into thin coins or seeded and diced

1 packed cup parsley leaves and tender stems, roughly chopped

2 large garlic cloves, grated or minced

½ teaspoon (2.5 ml) red-pepper flakes

1 pound (454 g) shrimp, peeled and deveined, patted dry

Preparation:

In a large serving bowl, combine the lemon zest and juice, lime zest and mustard. Whisk in 3 tablespoons (45 ml) olive oil until smooth; season with salt and pepper. Add the chickpeas, onion, chile and most of the parsley (reserving some for garnish) and toss to coat with the dressing. Season with salt and pepper; set aside.

Heat the remaining 2 tablespoons (30 ml) olive oil in a 12-inch (30-cm) skillet over medium-high until shimmering. Add the garlic and red-pepper flakes, and cook, stirring constantly, until fragrant, about 30 seconds, pulling the pan from the heat briefly if it seems like the garlic is burning.

Add the shrimp to the pan, season with salt and pepper and stir to coat with the garlic and oil. Cook until the shrimp are pink all over with a golden crust in parts, stirring and flipping the shrimp halfway through, about 4 to 6 minutes total. Turn off the heat, then squeeze the lime juice over the shrimp in the pan, stirring to combine and scraping up anything on the bottom of the pan to coat the shrimp.

Serve the shrimp on top of the salad. Garnish with the remaining parsley and serve. Serves 3-4.

From NYT Cooking

This recipe from Canadian Living is a lovely spring dinner. Sear salmon fillets and set aside. Cook potatoes, radishes and asparagus in wine and stock and season with tarragon. Return the salmon to the pan, cover and cook until the fish is cooked through. Cook’s note: I did not use peas, but they would be a great addition.

Avoiding Additives and Preservatives

I used a white wine from Frogpond Farm organic winery with a sulfite count lower than 10 parts per million. Imagine Organic stock is additive-free. Always use fresh lemon juice instead of concentrates.

Sear the salmon and set aside

Cook the vegetables

Return salmon to pan and cook until done

One-pot salmon with vegetables and tarragon

Ingredients:

2 tablespoons (30 ml) olive oil, divided

4 skinless salmon fillets (about 5 oz / 140 g each)

2 shallots, finely chopped

12 oz (340 g) baby potatoes, cleaned (large ones halved)

½ cup (125 ml) dry white wine

1 bay leaf

1 cup (250 ml) sodium-reduced vegetable broth

1 bunch radishes, trimmed (large ones halved)

7 oz (200 g) small asparagus, trimmed and cut in 2-inch/5-cm pieces

2 tablespoons (30 ml) chopped fresh tarragon, divided

1 teaspoon (5 ml) grated lemon zest

1 tablespoon (15 ml) lemon juice

Salt and pepper

½ cup (125 ml) fresh or frozen peas

Lemon wedges (optional)

Preparation:

In large deep skillet, heat half the oil over medium heat. Add salmon fillets and cook, turning halfway through cooking time, until golden on both sides, about 5 minutes. Transfer fish to plate; set aside.

In same skillet, heat remaining oil over medium heat. Add shallots and cook, stirring occasionally, until softened, about 5 minutes.

Add potatoes, wine and bay leaf. Bring to boil and cook until wine has reduced by half, about 5 minutes. Add broth and bring to boil. Reduce heat to low, cover and cook until potatoes are tender-crisp, about 10 minutes.

Add radishes, asparagus, 1 tbsp (15 ml) tarragon, lemon zest and juice. Season with salt and pepper. Cover skillet and cook for 5 minutes.

Add peas and place reserved salmon on top of vegetables; continue cooking, covered, until fish flakes easily when tested with fork, 3 to 5 minutes. Discard bay leaf. Sprinkle with remaining tarragon and garnish with lemon wedges, if desired. Serves 4.

From Canadian Living

This tasty noodle and vegetable stir-fry from Half Baked Harvest is topped with roasted cashews tossed in hot sauce, soy sauce and honey. While the cashews are roasting, cook the noodles and make the sauce. Stir-fry the vegetables, add the ginger and then the sauce. Add the cooked noodles and garlic chili oil to the pan, cook for a few minutes and serve topped with the cashews and chopped scallions.

Avoiding Additives and Preservatives

Check to make sure the cashews and sesame seeds do not contain additives. I used No-Name raw cashews and raw sesame seeds, Simply Natural sriracha and tamari sauce. I used Marukan rice vinegar and substituted honey for the molasses. Use pure peanut butter and plain ramen noodles with no additives. Instead of purchased chili oil, I grated a clove of garlic and added it and ¼ tsp (1.25 ml) of hot pepper flakes to two tablespoons (30 ml) of canola oil.

Toss cashews with honey, sriracha and tamari and roast

Stir fry the vegetables

Add noodles and sauce

Top with roasted cashews and scallions and serve

Ingredients:

½ cup (125 ml) raw cashews

2 teaspoons (10 ml) sriracha

½ cup (125 ml) plus 1 tablespoon (15 ml) low-sodium soy sauce or tamari

4 tablespoons honey (60 ml)

2 tablespoons (30 ml) rice vinegar

1 tablespoon (15 ml) creamy peanut butter

1 tablespoon (15 ml) molasses

Black pepper

8 ounces (226 g) ramen noodles, Chinese egg noodles, or rice noodles

2 tablespoons (30 ml) sesame or extra virgin olive oil

3 cups (750 ml) mixed stir fry vegetables (I used broccoli, pepper and onions)

2 tablespoons (30 ml) fresh grated ginger

1-2 tablespoons (15-30 ml) garlic chili oil

2 tablespoons (30 ml) raw sesame seeds

2 green onions, chopped

Preparation:

Preheat the oven to 400° F (204° C). Line a baking sheet with parchment. Spread the cashews out on the baking sheet and bake 5 minutes. Add the sriracha, 1 tablespoon (15 ml) soy sauce, 2 teaspoons (10 ml) honey, and the sesame seeds. Toss to combine. Bake another 5 minutes, until toasted.

Meanwhile, cook the noodles according to package directions, drain.

To make the sauce. In a jar, whisk together ½ cup (125 ml) soy sauce. 3 tablespoons (45 ml) honey, the rice vinegar, peanut butter, molasses and a big pinch of black pepper.

Heat the sesame oil in a large skillet over medium-high heat. Add the vegetables and stir-fry until softened, about 5 minutes. Stir in the ginger, cook another minute, then pour in the sauce and bring to a boil over medium-high heat. Stir in the noodles and chili garlic oil. Toss to combine, cooking another 3-5 minutes until the sauce coats the noodles.

Serve the noodles topped with cashews and green onions. Serves 6.

From Half Baked Harvest